How do I put together the perfect cheese platter? How can cheese help me keep fit? Many are lactose-intolerant: which cheeses can they eat? Here you will find the answers to these questions and many more.
Store your cheese correctly
- The best place for cheese is in your refrigerator’s vegetable drawer. It’s best to store our cheeses in their original packaging or make your own cheese foil with aroma pores: simply use aluminium foil or cling film and a fork to make air holes.
- If you have a cheese jar, avoid using foil. Remember, though, that a jar is limited as it can only store different types of cheeses separately, otherwise the cultures of red and blue mould cheeses, for example, will interfere with each other.
Important: cheese must be allowed to breath. Never use an airtight container.
Around 30 minutes before tasting, take the cheese out of the refrigerator. This way the aroma can best develop at room temperature. Serve the cheese specialties whole to avoid them drying out. You can also enjoy the rinds of our soft cheese specialties for added piquancy and flavour.
For a cheese platter it is best to select a variety of different cheese types (hard cheeses, sliced cheeses, soft cheeses and possibly cream cheeses), combining mild, aromatic and full-bodied cheeses. An example (from mild to strong):
- Mild-aromatic soft cheese (e.g. Käserei Champignon Cremieur, Allgäuer Rahm Torte, ROUGETTE Landkäse or Mirabo)
- Nutty-aromatic hard cheese (e.g. Illertaler)
- Hearty, spicy red culture cheese (e.g. St.Mang Limburger or Romadur)
Characterful soft cheese with blue cultures (e.g. CAMBOZOLA Classic or Montagnolo)
Garnish the cheese platter with seasonal fruit, vegetable sticks, cherry tomatoes or even nuts and dried fruit. The bread basket, like the cheese platter, should also be deliciously mixed - from crispy white bread to strong rye or whole wheat breads.
Tip: Enjoy a cheese tasting with family or friends and compare all kinds of different cheeses: how do they differ in appearance, aroma, consistency and flavour? Start with mild cheese and work towards the stronger varieties.
Our cheeses can be freely enjoyed as they do not contain lactose, gluten or raw milk:
Milk and dairy products provide essential nutrients such as protein, minerals and vitamins. However, not everyone can tolerate the lactose present in milk: their bodies do not produce, or produce insufficient enzyme lactase that breaks down the lactose in the blood. The longer the cheese matures, the more lactose is converted into lactic acid. As our soft cheeses, sliced cheeses and hard cheeses are allowed to mature naturally, they are lactose free. The lactose content is always lower than the officially recognized values according to the German Society for Nutrition that are relevant to lactose-intolerant people.
Gluten consists of the constituent protein parts of the grain. Some people experience an allergic reaction to this protein due to a metabolic disorder. In our cheese specialties – to as great an extent as possible – no gluten is present.
Free from raw milk
Pregnant women are advised not to consume any raw milk. All Käserei Champignon’s products are produced from pasteurised milk: expect mothers can therefore enjoy our cheeses without concern.
It’s a common myth that cholesterol is harmful. This is not entirely true, as cholesterol is not always damaging but actually an essential component of nerve cells, hormones and membranes. Most of it is produced by the body itself and the rest must be taken from food. However, close attention should be paid to the risk of elevated cholesterol levels. Those who exercise regularly and have a well-balanced diet should not need to give up cheese. A rule of thumb for healthy eating is: less is more but enjoy it with all of your senses.
Stay fit with cheese
Cheese contains almost all of the valuable elements of milk in concentrated form. It`s a real energiser: milk protein promotes cell renewal, milk sugar aids digestion and milk fats protect the cells. Calcium and phosphate strengthen the bones and magnesium supports muscle functions. The thyroid gland requires iodine and the vitamins found in cheese - especially B2 and B12 - are important for growth.
100g of hard cheese contains the nutrients from a litre of milk – that is, depending on the type of hard cheese, 1,000 to 1,200mg of calcium per 100g. 100g of soft cheese provides about two-thirds of the daily calcium requirements of an adult with 500 to 600mg, making it an optimal source of calcium.